Feasibility analysis of nondestructive detection of multiple parameters of highland barley by near-infrared spectroscopy
文献类型: 外文期刊
作者: Li, Linglei;Li, Long;Gou, Guoyuan;Jia, Lang;Cao, Ruge;Liu, Liya;Tong, Litao;Zhang, Yonghu;Shen, Xiaogang;Wang, Fengzhong;Wang, Lili
作者机构:
关键词: highland barley;nondestructive;rapid detection;handheld near-infrared spectrometer
期刊名称: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
ISSN: 0022-5142
年卷期: 2025 年
页码:
收录情况: SCIE(2025版)
摘要: BACKGROUND: Highland barley is widely regarded as a premium cereal grain due to its exceptional nutritional profile. This study employed near-infrared spectroscopy technology for the quantitative assessment of five critical parameters in highland barley: total starch, amylose, protein, beta-glucan, and total phenols. To optimize spectral data processing, the most effective preprocessing method was identified among six options (standard normal transformation, multivariate scattering correction, normalization (Nor), detrend (DE), first derivative (FD), second derivative (SD)). Furthermore, feature wavelength selection algorithms, including competitive adaptive reweighted sampling (CARS), successive projections algorithm (SPA), uninformative variable elimination, and least angle regression, were utilized to enhance the model's predictive accuracy. RESULTS: The commendable predictability for total starch was achieved through DE-SPA (R-p(2) = 0.913, root mean square error of prediction (RMSEP) = 1.612). For amylose, Nor-CARS exhibited predictive performance (R-p(2) = 0.925, RMSEP = 2.049). Protein showcased a creditable result by SD-SPA (R-p(2) = 0.876, RMSEP = 0.710). beta-Glucan achieved notable predictability through FD-CARS (R-p(2) = 0.763, RMSEP = 0.328). Total phenols exhibited remarkable predictability using SD-SPA (R-p(2) = 0.946, RMSEP = 0.130). CONCLUSION: Thus, the study provided a rapid and nondestructive method for monitoring multi-quality parameters of highland barley. (c) 2025 Society of Chemical Industry.
分类号:
- 相关文献
作者其他论文 更多>>
-
Mechanistic study on the regulation of three-dimensional network structures in emulsion gels by 11S soybean globulin A- and B-subunit
作者:Hu, Miao;Meng, Weimin;Jiang, Xin;Wang, Jiao;Zhang, Min;Yuan, Zifan;Fan, Bei;Wang, Fengzhong;Li, Shuying
关键词:Soybean 11S globulin;Emulsion gel;Structural properties;Network structures
-
Aspergillus Mycotoxins: The Major Food Contaminants
作者:Xue, Mengyao;Qu, Zheng;Moretti, Antonio;Logrieco, Antonio F.;Chu, Haiyan;Zhang, Qi;Sun, Changpo;Ren, Xianfeng;Cui, Li;Chen, Qinglin;An, Yi;Li, Chengjun;Zhong, Huan;Cao, Zhiyan;Wang, Feng;Sun, Yuebing;Wang, Lili;Hou, Jie;Zhang, Chenchen;Yang, Mengmeng;Ding, Yiming;Yao, Yanpo;Li, Peiwu;Zhu, Yong-Guan
关键词:climate change;control measures;crops;human health;mycotoxins
-
Deciphering the flavor constituents, microbiota and physicochemical properties of Yancaigao, a traditional sour rice paste from Southwest China
作者:Gao, Jinxiao;Li, Yang;Luo, Tingting;Zhang, Yue;Shan, Yimeng;Wang, Aixia;Zhang, Xiya;Wang, Fengzhong;Tong, Li-Tao
关键词:Sour rice paste;Lactic fermentation;Organic acids;Volatiles;Bacterial community
-
Structural Characterization, Phenolic Acid Modification, and Antioxidant Activities of Polysaccharide From Mogroside Waste Liquid of Siraitia grosvenorii
作者:Duan, Jiajing;Sun, Yufeng;Wang, Bo;Xie, Qinfei;Ju, Yang;Wang, Fengzhong;Fan, Bei
关键词:antioxidant;modification;phenolic acid;Siraitia grosvenorii polysaccharide;structure
-
Effect of NaCl concentration on the interfacial and foaming properties of wheat aqueous phase protein
作者:Chen, Zhaoshi;Wang, Ge;Zhao, Muyuan;Zhao, Peiyao;Qiu, Runkang;Fan, Bei;Hu, Aijun;Liu, Liya;Wang, Fengzhong
关键词:Wheat aqueous phase protein;Foaming properties;Interface properties;Ionic strength
-
A Comprehensive Review of Starch: Structure, Properties, Chemical Modification, and Application in Food Preservation
作者:Xie, Qinfei;Fan, Bei;Tao, Ran;Wang, Fengzhong;Sun, Yufeng
关键词:active;chemical modification;degradable;food preservation;packaging;shelf life;starch
-
Effect of buckwheat inclusion fractions on the drying characteristics and quality attributes of instant noodle sheets
作者:Wang, Youte;Wang, Yu;Yu, Xianlong;Wang, Kunhua;Lu, Yiwu;Xu, Huaide;Wang, Lili;Wang, Jun
关键词:Instant noodle sheets;Buckwheat;Drying;Gluten network